This Italian Tricolore Salad highlights the colors and flavors of Italy with peppery arugula, crisp Belgian endive, and slightly bitter radicchio. Tossed with shaved parmesan and a bright red wine vinaigrette, it’s a quick, elegant salad that comes together in about 10 minutes and works well as a side or a light main when you add beans, salami, or roasted vegetables.
Healthy eating can be simple, satisfying and vibrant. This Italian Tricolore Salad uses just a few quality ingredients for maximum flavor and visual appeal.
Inspired by classic Italian salads, this version pares the list down to essentials: arugula for peppery green, radicchio for red bitterness and color, Belgian endive for crisp white leaves, and shaved parmesan for savory depth. A zingy red wine vinaigrette ties everything together.
Because it’s made from a handful of vegetables and a simple dressing, the salad is easy to scale, customize, and prepare ahead. Chop the chicories and make the dressing in advance, then toss everything right before serving for a crisp, fresh salad every time.
Tip: Use high-quality extra virgin olive oil and a good red wine vinegar for the dressing. Freshly shaved parmesan adds complexity, but you can omit it to make the salad dairy-free and vegan.
Why you’ll love this recipe
- Simple, elegant salad with bold flavors and Italian character.
- Minimal ingredients and about 10 minutes to prepare.
- Easily customized: add vegetables, beans, olives, salami or nuts to change the texture and flavor.
- Gluten-free and low-carb by default; make it dairy-free and vegan by leaving out the parmesan.
Recipe ingredients
- Arugula — its peppery bite complements the chicories and parmesan.
- Radicchio — slightly bitter and crunchy; a little goes a long way for color and contrast. Core and slice into ribbons.
- Belgian endive — mild bitterness and crisp texture; halve, core and chop.
- Shaved parmesan — adds umami and richness; substitute or omit for a dairy-free version.
- Dressing — red wine vinaigrette is recommended for a bright, tangy finish. A simple mix of red wine vinegar, olive oil, salt, pepper and a touch of mustard works beautifully.
See the recipe card below for exact quantities and step-by-step instructions.
How to make tri color salad
Most of the work for this salad is prep. Chop the radicchio and endive and prepare the dressing ahead of time to make assembly quick and stress-free. The arugula is best added right before serving so it stays crisp.
Pro tip: Prep the radicchio, endive and dressing up to a few days in advance and store them in airtight containers in the refrigerator. Combine and dress just before serving.
Prep the radicchio
Radicchio can look intimidating, but it’s easy to cut. This recipe uses half a head.
- Remove the core: hold the halved radicchio at an angle and cut a small triangular wedge around the core.
- Slice the half head in half again if needed for size.
- Place cut side down and slice into thin ribbons.
Prep the Belgian endive
- Cut endive in half lengthwise and remove the small triangular core from each half.
- Place the halves cut-side down and chop crosswise into bite-sized pieces.
Assemble the salad
- Place arugula, radicchio and chopped endive in a large bowl.
- Add shaved parmesan and drizzle with red wine vinaigrette — start with a small amount and toss gently, adding just enough to coat the leaves.
- Serve immediately to preserve the crisp textures.
Recipe FAQs
The tricolore salad combines green arugula, white Belgian endive and red radicchio to echo the colors of the Italian flag. It draws on Italian preferences for simple, high-quality ingredients served fresh.
Chop the radicchio and endive and shave the parmesan a day or two ahead. Make the dressing in advance. Combine and dress the salad just before serving to avoid wilting.
Serving suggestions
This tricolore salad is versatile and pairs well with many main dishes. Serve it alongside roasted or pan-seared proteins, with pasta, or as part of a buffet. You can also make it a heartier main by adding chickpeas, salami, marinated artichokes, olives, or roasted vegetables.
Recipe notes
- Pro tip: Prep components in advance but dress just before serving for the freshest texture.
- Nutrition shown in the recipe card excludes dressing unless otherwise noted.
- Customize freely — this salad is a great base for adding your favorite ingredients and flavors.
More salad recipes you’ll love:
- Broccoli kale salad with poppy seed dressing
- Butter lettuce salad
- Citrus fennel and avocado salad
- Greek village (Horiatiki) salad
- Insalata mista
- Kale and Brussels sprout salad
- Massaged kale salad
- Napa cabbage salad
- Roasted beet salad with citrus vinaigrette
- Salade Lyonnaise
Did you try this recipe? If so, leave a review and share your tips — I love hearing how you customize it.
Italian Tricolore Salad
Ingredients
- 4 cups arugula
- 1/2 head radicchio, cored and chopped (about 2 cups)
- 1 Belgian endive, halved, cored and chopped
- 1/3 cup shaved parmesan (omit to make dairy-free/vegan)
- Red wine vinaigrette, to taste
Instructions
- Place arugula, radicchio, endive and shaved parmesan in a large bowl.
- Drizzle red wine vinaigrette a little at a time and toss gently to coat the leaves. You won’t need all the dressing.
- Serve immediately and enjoy.
Notes
- Make ahead: Chop the chicories and make the dressing up to a few days in advance; store separately.
- Nutrition information below does not include dressing unless noted.
- Customize with olives, roasted vegetables, beans or cured meats for a more substantial salad.
Nutrition (per serving)
Calories: 32 kcal, Carbohydrates: 2 g, Protein: 3 g, Fat: 2 g, Fiber: 1 g. Nutrition is an estimate and does not include dressing.
Course: Salads • Cuisine: Italian • Author: Marcie